Galaktoboureko

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Servings: 1 cups Difficulty: Advanced
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Crispy phyllo pastry filled with creamy semolina custard and soaked in sweet citrus syrup.
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Galaktoboureko

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 1389.9

Description

Galaktoboureko is a classic Greek dessert that perfectly balances textures and flavors. It features layers of buttery, crisp phyllo dough encasing a rich, creamy custard made from milk, semolina, and eggs. The semolina gives the filling a unique, slightly grainy yet smooth texture that distinguishes it from standard puddings. After baking until golden brown, the pastry is drenched in a warm, aromatic syrup infused with lemon or orange peel and a hint of brandy. This dessert is incredibly indulgent, with the crunch of the phyllo contrasting beautifully against the soft, sweet custard. It is a traditional favorite for celebrations, holidays, and special family gatherings, offering a sophisticated yet comforting end to any meal.

Directions

  1. In a heavy-bottomed 3-quart saucepan, bring the milk to a gradual boil over medium heat, ensuring it does not scorch.
  2. Meanwhile, sift together the semolina, cornstarch, 1 cup of sugar, and salt in a separate bowl.
  3. Gradually whisk the dry mixture into the boiling milk, stirring constantly with a wooden spoon to prevent lumps.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a full boil. Remove from heat.
  5. In a large bowl, beat the eggs on high speed until frothy.
  6. Gradually add the remaining 2 cups of sugar to the eggs while beating, continuing until the mixture is very thick, fluffy, and pale, about 10 minutes. Stir in the vanilla extract.
  7. While stirring constantly, slowly pour the hot pudding mixture into the beaten eggs to temper them, then combine fully.
  8. Partially cover the custard pan and allow it to cool to room temperature.
  9. Preheat oven to 350°F (175°C). Butter a 9x12x3-inch baking pan.
  10. Line the bottom of the pan with 7 sheets of filo pastry, brushing each sheet generously with melted butter. Ensure some sheets extend up the sides of the pan.
  11. Pour the cooled custard evenly over the phyllo base.
  12. Cover the custard with the remaining 5 sheets of filo pastry, brushing each sheet with melted butter, including the top surface.
  13. Using a sharp knife, score the top phyllo layers into square or diamond shapes, being careful not to cut through to the custard.
  14. Bake on the center rack for 40 to 45 minutes, until the pastry is crisp, golden chestnut brown, and the custard is set.
  15. While the galaktoboureko bakes, combine the remaining 1/2 cup sugar, water, and lemon/orange peel in a small saucepan.
  16. Bring the syrup mixture to a boil and cook for 5 minutes. Remove from heat and stir in the brandy or cognac if using. Set aside.
  17. Remove the galaktoboureko from the oven and place it on a wire rack.
  18. Immediately spoon the hot syrup evenly over the entire hot pastry, ensuring it soaks into the scored lines and edges.
  19. Allow the galaktoboureko to cool completely before cutting and serving.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1389.9kcal
% Daily Value *
Total Fat 51.4g80%
Saturated Fat 29.9g150%
Cholesterol 391.8mg131%
Sodium 1771.5mg74%
Total Carbohydrate 212.7g71%
Dietary Fiber 0.4g2%
Sugars 200.2g
Protein 22.6g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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